4 Shii-ta-ke mushrooms
Leftover roast or 6 oz. stir fry pork
3 green onion
3 tbsp. soy sauce
2 tbsp. sesame oil
1 1/2 tsp. cornstarch
1/2 head cabbage, shredded
2 tbsp. oil

Soak mushrooms for half an hour in water and cut into thin strips. Mix together onions, soy sauce, cornstarch, meat; set aside. In large frying pan heat 2 tablespoons oil and add shredded cabbage. Stir for 3 minutes over high heat. Remove to dish. In same frying pan, heat sesame oil and mushrooms. Fry 2 minutes. Add meat, soy mixture and fry 2 minutes. Add cabbage and stir until hot. If you like it spicy, use Mongolian fire oil. Makes 4 servings.